Go Back
–+ servings
Vegetarian Shepherd's Pie
Print

Vegetarian Shepherd's Pie

Made with vegetarian mince, lentils and vegetables, topped with mashed potato
Course Main Course
Cuisine British
Keyword Pie
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 396kcal
Author katsvegkitchen

Ingredients

For the filling

  • ½ tbsp Vegetable oil
  • 1 Onion diced
  • 2 Carrots diced
  • 2 Celery sticks diced
  • 1 Courgette diced
  • 2-3 cloves Garlic finely chopped
  • 300 g Vegetarian mince
  • 400 g Chopped tomatoes
  • ½ tbsp Balsamic vinegar
  • 1 Red wine stock cube
  • 1 Vegetable stock cube
  • 300 ml Water
  • ½ tsp Marmite (yeast extract)
  • 1 tbsp Tomato puree
  • 1 tsp Mixed herbs
  • 235 g Tinned lentils drained
  • Salt & Pepper to taste

For the potato topping

  • 900 g Potatoes peeled and chopped
  • 20 g Butter
  • 3 tbsp Milk
  • 40 g Cheese grated
Metric - US Customary

Instructions

  • Heat the vegetable oil in a large pan on a low heat
  • Add the onion, garlic, carrot, celery and courgette. Cook for 8-10 minutes until the onion has softened
  • Add the chopped tomatoes, vegetarian mince, tomato puree, balsamic vinegar, marmite, vegetable stock cube, red wine stock cube, water and mixed herbs
  • Stir everything together and bring to a gentle simmer, simmer for 20 minutes
  • While it is simmering, prepare the potatoes and place into a pan of boiling water. Boil them for 15-20 minutes until soft, then drain them
  • Pre-heat your oven to 180C Fan/400F/Gas Mark 6
  • Mash the potatoes up with the milk and butter
  • Add the lentils to the filling and stir them in. Then taste the filling mixture and add salt and pepper to your preference, then put it in your baking dish
  • Carefully top the filling with the mash potato. Run a fork all over the top to create texture (this helps to make the top lovely and crispy)
  • Sprinkle the grated cheese all over the pie
  • Cook for 20-25 minutes until golden on top and bubbling
  • Remove from the oven and serve
  • Fully cooled leftovers can be stored in the fridge for 3 days or the freezer for 3 months

Notes

  • I always place a baking tray underneath my baking dish as pies like this can often bubble over the sides. Putting the dish on a baking tray, or placing a baking tray on the shelf underneath, saves you from having to clean spills from your oven
  • For an extra crunchy topping you can sprinkle on some breadcrumbs as well as the cheese
  • The ceramic dish I used to make this recipe was from Tesco and it measures 21cm in width, 31cm in length and 6cm in depth

Nutrition

Calories: 396kcal | Carbohydrates: 62g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 455mg | Potassium: 1357mg | Fiber: 20g | Sugar: 7g | Vitamin A: 3743IU | Vitamin C: 47mg | Calcium: 151mg | Iron: 6mg